“You do not have to be an expert to tell the difference”- The words of a Chef
02 Shoulderhams
A natural product, prepared
following the tradition of Jabugo
Iberian shoulder from grain-fed pork, from Iberian pork raised semi-extensively. Our Iberian pigs are fed aromatic herbs, leguminous vegetables and natural cereals, rich in sodium, fibre and proteins.
A slender ham, with a black trotter and slim bone. The external fat is soft with a smooth texture. Its profile has the characteristic half-moon cut.
We follow the complete traditional preparation process for our shoulders in our natural cellars in Jabugo where, opening and closing the windows, the hams mature with the passing of the seasons.
The curing process is between 14 and 18 months.
Iberian Pork Shoulder, salt and preservers (E-252 and E-250).
|
Energy value |
300 Kcal (1250 Kj) |
|
Fats |
21,2 g |
|
Saturated fatty acids |
8,5 g |
|
Carbohydrates |
<0,5 g |
|
Sugars |
<0,5 g |
|
Proteins |
27,4 g |
| Salt | 3,5 g |
| Whole piece |
|
Deboned piece |
|
Pressed, deboned piece |
|
½ Deboned piece |
|
Sliced 80 gr (with/without presentation case) |
|
Sliced 100 gr (without presentation case) |
|
Selection of sliced products 180 gr (without presentation case) |
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)
Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95
